Roasted Eggplant with Yogurt Sauce

Start by preheating your oven to its highest temperature. Prepare a baking sheet by lining it with parchment paper.

Peel the eggplants in a zebra pattern, leaving alternating strips of skin and flesh. Cut the eggplants into round slices, about 2cm thick, and place them in a large bowl. Mix them well with 70ml of oil, ½ teaspoon of salt, and plenty of pepper, then spread them out on the prepared baking tray. Roast them for 40–45 minutes, until they turn a dark golden-brown color, then set them aside to cool.

While the eggplants are roasting, prepare the yoghurt sauce. Mix the yoghurt with 1 teaspoon of curry powder, the turmeric, lime juice, a generous pinch of salt, and a good grind of pepper. Keep this in the fridge until you're ready to serve.

Heat the remaining 2 tablespoons of oil in a large frying pan over medium-high heat. Once hot, add the onion and fry for 8 minutes, stirring frequently, until it becomes soft and dark golden-brown. Add the remaining teaspoon of curry powder, the almonds, and a pinch of salt, and continue to fry for 2 minutes, until the almonds have lightly browned.

When you're ready to serve, arrange the eggplant slices on a large platter or individual plates, slightly overlapping. Spoon over the yoghurt sauce and top with the fried onion mix. Sprinkle over the cumin seeds, coriander seeds, pomegranate seeds, and lime zest, and serve. And there you have it - a simple, yet gourmet dish that's a testament to the beauty of Israeli cuisine. Enjoy this Yotam Ottolenghi-inspired culinary journey, and as always, happy cooking! 🍽️🌍